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A study on staphylococcus aureus and bacillus cereus contamination in pastry products in Gorgan

Zafarzadeh, A. and Mahfoozi, A. (2015) A study on staphylococcus aureus and bacillus cereus contamination in pastry products in Gorgan. Journal of Mazandaran University of Medical Sciences, 25 (126). pp. 143-147.

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Background and purpose: Pastry products are an important part of food products in Iran. They are highly consumed now and there is high risk of bacterial contamination in these products. The present study investigated bacterial contamination of creamy pastries with Staphylococcus aureus and Bacillus cereus. Materials and methods: A total of 945 pastry cream (jelly, fruit and plain) samples were randomly taken. All samples were tested according to Iran national standards for microbial tests and data was analyzed in SPSS V.18. Results: The highest level of contamination was found to be with Staphylococcus aureus in summer in pastries with fruit cream (19%). No significant difference was observed in contamination of pastry cream (jelly, fruity and plain) in different seasons (P≥0.05). Conclusion: High level of bacterial contamination in pastry cream calls for more personal and workplace hygiene. © 2015, Mazandaran University of Medical Sciences. All rights reserved.

Item Type: Article
Additional Information: cited By 0
Uncontrolled Keywords: Article; Bacillus cereus; fast food; food contamination; hygiene; India; pastry product; Staphylococcus aureus
Subjects: مقالات نمایه شده محققین دانشگاه در سایت ,Web of Science ,Scopus
Divisions: معاونت تحقیقات و فناوری
Depositing User: GOUMS
Date Deposited: 10 Sep 2016 05:42
Last Modified: 24 Dec 2016 08:13
URI: http://eprints.goums.ac.ir/id/eprint/4717

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